Apple Spice Cake

Fall in Wisconsin means apple picking! Last year I really overdid it – we had apple pie, apple cake, apple butter, apple vodka – you get the picture. I don’t think anyone can blame me, walking down rows of Honey Crisp and Braeburn in the soft autumn light is enough to make anyone lose their head.

This year my haul was a respectable one bag filled with a mix of Honey Crisp (for the taste) and Granny Smith (for baking). Of course, I had to get some of Nieman Orchard’s fresh pressed cider for the ride home!

This recipe uses a mix of both apples, but you could go 100% Granny Smith and I wouldn’t fault you. As far as baking goes, they are ideal as they are dry and don’t add too much moisture to your cake.

In terms of special equipment, I used a vegetable peeler and apple corer/slicer to cut the fruit, but if you were interested in thinner slices, I would recommend a mandolin. Be careful though! My mom just went to the ER in the middle of putting together potato au gratin. I baked this cake in a well greased and floured 10 inch bundt pan. From start to finish, this took me about an hour and a half.

INGREDIENTS

FOR THE CAKE

3 cups all purpose flour

2.5 cups sugar, divided

1 tsp baking soda

2 tsp baking powder

1 tsp salt

4 eggs

2 cups vegetable oil

1/3 apple juice

2 tsp vanilla extract

5 apples of your preference, peeled and sliced

1/2 tbsp cinnamon

FOR THE GLAZE

1.5 cups sifted powdered sugar

3-4 tbsp milk

2 tsp vanilla extract

TO BAKE:

Preheat the oven to 350°F. Grease your pan, then flour it.

In a bowl, add 1/2 cup sugar to the apples and cinnamon. Toss to coat.

Combine flour, 2 cups of sugar and the rest of the ingredients in the bowl of a mixer. Beat at medium speed until well blended.

Fold apple mixture into batter, then pour batter in to the pan.

Bake for about an hour, or until a toothpick comes out clean. When cake is done, turn out on to a wire rack to cool.

THE GLAZE:

Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.

Once you’ve reach desired consistency, pour over cake and garnish with nuts or spices.

If not eating immediately, cover loosely to store.

Recipe inspiration taken from sprinklebakes.com and epicurious.com. Pictures are my own.